Tomato Bean Soup Recipe

  • 4 tablespoons oil
  • 1 onion, chopped (large)
  • 2 cloves garlic, chopped
  • 1 green pepper, chopped (Small)
  • 2 stalks celery, chopped
  • 1 can crushed tomatoes (28 ounce can)
  • 1 can tomato juice (28 ounce can)
  • salt & pepper to taste
  • 1/2 pound great navy beans
Soak beans overnight in 4 cups of water; drain water. Bring beans to a boil. Reduce heat & simmer with salt & pepper until beans are tender.

Sauté onion, garlic, green pepper, & celery in oil until tender. Add to remaining ingredients. Heat at a low temperature for about 20 minutes.

Serves 12 people.

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